From the Renzi Kitchen

Boom Boom Crispy Grouper Tacos


60316  -  3 ea Flour Tortilla
43196  -  3 ea Grouper Tenders
57169  -  3 tbsp Ken's Boom Boom Sauce
88666  -  3 oz Napa Cabbage, cucumber, red onion slaw
88956  -  2 oz Pico de gallo
88054  -  1 ea lemon wedge



  1. Place fish in deep fryer until golden brown with an internal temperature of 145˚ F and drain.
  2. Place flour tortillas on flat top grill for 30 seconds on each side and remove to service plate.
  3. Fill each tortilla with 1 piece of fish, drizzle with 1 tablespoon of Ken's Boom Boom Sauce and top with 1 fluid ounce of Napa cabbage, cucumber, and red pepper slaw.
  4. Serve with a side of pico de gallo and a fresh lemon wedge.

Download the Recipe Here

Recipe sourced from Ken's